The Labor of Labor Day

"The difference between try and triumph is a little umph."--Author Unknown

     Why is it that when you want your kids to work at home or in the yard you have to almost beg and plead.  But you give a kid a shovel on a sandy beach and they are happy all day long doing the same thing you wanted them to do at home.  Go figure.
     We spent Labor Day at Bear Lake on the North Shore.  It was a little crowded but the weather and temperature were perfect.  The kids had fun in the sand and in the water.  We hauled the canoe and kayak up there and remembered to bring the metal detector; although we didn't find any buried treasures.

 

 

 

Views from the canoe. . . . .

 

 

The Bear Lake area is famous for the raspberries they produce.  After our day at the lake we went into Garden City to La Beaus for the best raspberry milkshakes ever and hamburgers.  Yum!!

 

 

 

Apple season is almost upon us.  We use this recipe for almost any fruit.  We had peach crisp just last weekend.

 

 

Apple Crisp

4 C. sliced cooking apples                              ½ C. brown sugar

    (4-5 medium sized)                                     ½ tsp. salt

1 T. lemon juice                                               1 tsp. cinnamon

1/2 C. flour (whole wheat)                              ½ C. butter, melted

1 C. rolled oats

            Heat oven to 375°.  Place apples in greased shallow baking dish.  Sprinkle with lemon juice.  Combine dry ingredients; add melted butter mixing until crumbly.  Sprinkle crumb mixture on top of apples.  Bake in preheated oven 30 minutes or until apples are tender.   Serve warm or cold with ice cream or whipped cream.

 

I found a quilt similar to this one online.  I used it as inspiration for my own apple quilt.

 

 

 

Here's an easy crock pot meal that is so good during the fall months.

 

Tomato-Sauced Spare Ribs

3 lbs . boneless pork spareribs                                   3 stalks celery, chopped

1 tsp. salt                                                                     1 medium green pepper, chopped

¼ tsp. pepper                                                              1 medium onion, chopped

1-28 oz. can tomatoes                                                 hot cooked rice

Brown spareribs in skillet and transfer to crockpot.  Sprinkle with salt and pepper.  Stir in undrained tomatoes, celery, green pepper and onion.  Cover and cook on high setting for 4 hours.  Serve over hot, cooked rice. 

 

This book by Richard Paul Evans was a nice, entertaining break.